Heat the oven to 200 F. This is to keep the chicken warm as you make the sauce.

Sprinkle the chicken cutlets on all sides with salt and pepper. If using small chicken breasts pound them gently between sheets of plastic until 1/4-inch thick.

Put the flour in a small bowl or plate and dredge the chicken, coating all sides.

Heat 2 tablespoons of olive oil in a large, heavy skillet. When the oil is hot and shimmering but not smoking, add 3 of the chicken cutlets and cook for 2 to 3 minutes on each side. Remove to an oven-safe platter or pan and place in the oven to keep warm. Repeat with the remaining olive oil and chicken cutlets.

Pour off any excess oil but don't wipe the skillet. Add the wine to the skillet and place it back over medium heat. Cook, scraping up any browned bits, for 1 to 2 minutes or until it has reduced to a tablespoon or two. Add the chicken stock, lemon juice, and capers and bring to a simmer. Cook until the sauce is reduced and flavors are concentrated. Taste and adjust the seasonings.

Remove the pan from the heat and add the butter, stirring until it has melted and thickened the sauce a bit. Add the parsley and spoon the sauce over the chicken.

Serve hot with pasta or mashed potatoes.